Lighthouse Dessert Recipes
Sweet Lemon-Blueberry Focaccia With Crumble Topping
Ingredients
Dough:
440 g Lighthouse Bread & Pizza Bakers Plain Flour
1 tablespoon caster sugar
1 ¼ teaspoon salt
¼ cup vegetable oil
300 ml lukewarm water
Yeast (included in pack)
Lemon Zest Butter:
80 g unsalted butter, melted
1 tsp lemon zest
Blueberry Compote:
1½ cups frozen blueberries
4 tbsp caster sugar
2 tbsp lemon juice
1 tsp lemon zest
1 tsp cornflour (optional, for thickness)
Crumble Topping:
3 tbsp plain flour
2 tbsp cold butter
2 tbsp caster sugar
1 tsp lemon zest
Pinch of salt
Lemon Drizzle:
½ cup icing sugar
1–2 tbsp fresh lemon juice
1 tbsp lemon zest
Method
Preheat oven to 220 °C (or 200 °C fan-forced).
1. Prepare Dough:
Mix salt, sugar and oil together in a large bowl. Add the flour to the bowl and mix until well combined. Add yeast to the bowl and mix gently. Add lukewarm water and mix with a fork to form a dough. Mix further with hands to bring dough together.
Turn the dough out onto a well-floured surface. Knead for 8 – 10 minutes (applying extra flour to prevent the dough sticking) until the dough is soft and elastic.
Shape dough into a ball and place into a lightly greased bowl. Cover with a clean damp cloth then leave in a warm place. Let the dough rise for 45 minutes, or until doubled in size.
2. Make Blueberry Compote:
Simmer blueberries, sugar, lemon juice, and zest over medium heat until thickened (5–10 mins).
If needed, add cornflour slurry (1tbsp cornflour+ 2tbsp water) to thicken further.
Let cool completely before using.
3. Make Lemon Zest Butter:
Melt butter and stir in lemon zest.
Let sit for 5 minutes.
4. Make Crumble:
In a bowl, mix flour, caster sugar, lemon zest and salt.
Add cold butter and rub with your fingers until a crumbly texture forms.
Chill until ready to use.
Assemble the Focaccia:
Line a baking tray (30 cm x 20 cm x 3 cm) with baking paper.
Punch down the risen dough. Roll into a rectangle on a floured surface.
Brush tray with lemon zest butter. Transfer the dough to the tray, ensuring it fits the entire surface.
Spread half the blueberry compote over one half of dough.
Fold dough over like a book to enclose the compote.
Gently press the dough into the tray to fit. Let dough rest for 20–30 minutes.
Dimple the surface with your fingertips. Drizzle the remaining lemon zest butter over the top, allowing it to roll into the indentations.
Spoon the remaining compote over the dimples
Sprinkle crumble topping.
Bake:
Bake for 20–25 minutes, until golden, bubbling, and set.
Finish:
Mix icing sugar with lemon juice and zest to make glaze.
Drizzle over slightly cooled focaccia.
Tips:
Let compote cool fully before using.
Don’t overload the inside or it may leak.
Use a metal tray for crisp bottom, or baking dish for softer texture.
Add shredded coconut to the crumble topping for a nice texture and subtle coconut flavour